• 한국인터넷방송통신학회논문지
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• 제14권4호
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• pp.113-120
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• 2014

본 논문은 최근 각광을 받고 있는 차선 이탈 알림 서비스인 LDW(Lane Departure Warning)와 같은 안정성 서비스를 제공하기 위하여, 비대칭 멀티코어 플랫폼을 구성한다. 멀티코어 플랫폼은 고속 영상처리를 담당하는 고속영상 MCU(Micro Controller Unit) 코어와 안정적인 제어를 요하는 곳에 저속 제어 MCU코어를 사용하는 멀티코어 H/W 플랫폼상에 AUTOSAR S/W플랫폼을 포팅하고, AUTOSAR 개발방법론에 따른 MBD(Model Based Development) 기반 모델을 활용하여 LDW 소프트웨어 컴포넌트(SW-C)를 설계하고 동작을 검증한다. 또한 고속 영상 MCU와 저속 제어 MCU간에는 가상화 기법을 사용하지 않고 타이머 기반 공유 메모리를 이용한 폴링 기법의 IPC(Inter Processor Communication) 기능을 개발하고, 외부 타 ECU(Electronic Contol Unit)와의 CAN 통신기능을 개발하여 알람 신호, 차량 시뮬레이션 신호와 같은 제어 신호 송수신을 처리할 수 있도록 AUTOSAR S/W 플랫폼을 적용한다. 본 연구를 통하여 고속 및 저속 비대칭 멀티코어상에 AUTOSAR가 탑재된 ECU 기능 개발이 가능함을 확인함으로써, ADAS(Advanced Driver Assistance System)와 같은 다양한 응용 서비스들을 제공할 수 있게 되며, ISO 26262로 대변되는 차량 기능안정성 확보가 가능하게 된다.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2003년도 춘계학술발표논문집 (중)
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• pp.1125-1128
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• 2003

Increased use of PDA and Laptop has accelerated the development of wireless networking. With the tendency the need to support efficient and seamless data transmission technique has also been increased. However current mobility management protocol, such as the Mobile If, which is defined in RFC 2002, does not cover well these requirements. To satisfy these requirements, we should reduce Handoff processing time occurred by the movement of MN (Mobile Node) about the other networks. This paper proposes efficient Handoff mechanism on the new Mobile IP architecture using the Extended Macro that is a group organized with subnetworks, and sewed by a new added agent.

• 대한용접접합학회:학술대회논문집
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• 대한용접접합학회 2004년도 춘계 학술발표대회 개요집
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• pp.156-158
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• 2004

The microstructural evolution in a 304 stainless steel weld during FSW was examined. The SZ and TMAZ showed typical dynamically recrystallized and recovered microstructures, respectively, The microstructural observation revealed that sigma phase was formed at the advancing side of the stir zone. A possibility was suggested that the rapid formation of the sigma phase is related to the transformation of austenite to delta-ferrite in the stir zone, from introduction of high strain and dynamic recrystallization during FSW.

• Applied Biological Chemistry
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• 제33권4호
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• pp.330-336
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• 1990

젓갈에서 분리한 단백질분해균을 이용하여 속성 저식염 멸치젓의 제조조건과 저장중의 품질 안정성에 대하여 실험한 결과 저식염 멸치젓의 제조조건은 생멸치 100g에 대해 식염 1%, B. licheniformis p-5균 배양액 20m1($3.2{\times}10^{4}cells/ml$), sodium erythorbate 1%를 첨가한 후 $40^{\circ}C$, pH7.0에서 15시간 진탕배양(45strokes/min)시킨 후 저장성과 풍미를 고려하여 NaCl 3%, KCl 4%, 에탄을 4%(w/v), 마늘 및 생강가루 각각 0.5%씩 첨가하는 것이며, 저장중 휘발성 염기질소는 서서히 증가하였고, 히스타민 함량은 제조 직후 17.6mg/100g으로 위생상 안정하였다. 그리고 첨가된 Bacillus 속이 저장기간 동안 총균수의 상당량을 지배하였으며, 유리 아미노산 함량이 분석된 정미성분의 대부분을 차지하였다. 휘발성 성분중 휘발성산이 젓갈의 냄새에 기여도가 켰으며 다음으로 카르보닐 화합물, 염기의 순이었다.

• 한국식생활문화학회지
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• 제17권2호
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• pp.197-213
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• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

• 한국식품영양학회지
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• 제11권4호
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• pp.402-408
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• 1998

A rapid processing method for fermented sauce of favorable flavor was investigated with low-usefulness marine resources. Hydrolyzed at optimal conditions for 6 hours usuing alcalase, and separated by molecularporous membrane. It's very effective for remove bitter taste at below M.W. 100 dalton, and effective at below M.W.500 dalton. Added 2% invert sugar in fermented sauce at below M.W.500 dalton, and thermal treatment at 100$^{\circ}C$ for 30 minutes were improved flavor. Chemical composition of fermented sauce using hair tail were 80.7% of moisture, 2.2% of carbohydrate, 1.8% of total nitrogen, 1.6% of amino nitrogen and pH was 6.5. The ratio of amino nitrogen in total nitrogen was 77.8%. And chemical composition of fermented sauce used gizzard shad, kangdale, pen shell and oyster were similar to fermented sauce used hair tail. Total nitrogen were above 1.8% and the ratio of amino nitrogen in total nitrogen was 77.7∼84.2% in all fermented sauce. Amino acid contents in fermented sauce used hair tail, gizzard shad, kangdale, pen shell and oyster were 4,318.1mg%, 4,681.3mg%, 3,156.2mg% and 4,175.0mg%, respectively. And the predominant free amino acid were glutamic acid, lysine and glycine in all fermented sauce.

• 한국정보과학회논문지:컴퓨팅의 실제 및 레터
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• 제6권3호
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• pp.339-347
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• 2000

국내외적으로 정보통신망의 구축이 활발히 진행됨에 따라 이를 이용하여 개인이나 기업이 업무의 효율성을 높이기 위하여 전자적으로 문서를 교환하여야 할 필요성이 증대되고 있다. 이를 위한 표준으로 UN에서는 전자문서표준을 제정, 보급함으로써 신속하고 정확한 업무의 처리를 돕고 있다. 이 논문에서는 UN에서 제정한 전자문서표준에 따르는 EDI 문서를 통합적으로 처리하는 시스템을 설계하고 구현한다. 이 시스템은 세 개의 부 시스템으로 구성되어 있는데, 각각은 EDI 문서가 문법적으로 올바른지를 검사하기 위한 EDI 파서, EDI 문서를 작성하기 위한 EDI 문서 편집기, 그리고 EDI 문법 규정을 참조하기 위한 EDI 디렉토리 뷰어이다. 이러한 도구들을 통합적으로 사용하면 오류 없는 EDI 문서를 원활히 작성할 수 있을 것이다.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2005년도 ICCAS
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• pp.2160-2163
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• 2005

Solid freeform fabrication (SFF) technology plays a major role in industry and represents a reasonable percentage of industrial rapid prototyping/tooling/manufacturing (RP/RT/RM) development applications. However, SFF technology still has long way to progress to achieve satisfactory process speed, surface finish and overall quality improvement of its application. Today, three dimensional printing (3DP) technique that is one of SFF technology is receiving many interests, and is applied by various fields. It can fabricate three dimensional objects of solid freeform with high speed and low cost using ink jet printing technology. However, need long curing time after manufacture completion. And it must do post-processing process necessarily to heighten strength of objects because strength of fabricated objects is very weak. Therefore, in this study, we proposed an improved 3DP process that can solve problems of conventional 3DP process. The general 3DP process is method to spout binder simply through printer head on powder, but proposed process is method to cure jetted UV resin by UV lamp after jet UV resin using printhead on powder. The hardening of resin is achieved strongly at early time by UV lamp in proposed method. So, the proposed process can fabricate three dimensional objects with high speed without any post-processing.

• 한국세라믹학회지
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• 제33권6호
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• pp.665-671
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• 1996

Ferroelectric Pb(Fe1/2Nb1/2)O3 thin films were successfully fabricated on ITO/Glass substrate by sol-gel proces-sing and characterized to determine the dielectric and electric properties. Viscosity of PEN sol measured to investigate rheological properties was 3.25 cP which was proper for coating. The sol also showed Newtonian behavior. RTA(Rapid Thermal Annealing) was used for the annealing of the thin film and 1200~1700$\AA$ thick PEN thin films were fabricated by repeating the intermediate and the final annealing. After the deposition of Pt as top electrode by vacuum evaporation dielectric and electric properties were measured. Dielectric properties of FFN thin film were enhanced by increasing the perovskite phase fraction with increasing the annealing temperature. Measured dielectric constant of 1700$\AA$ PFN thin film annealed at $650^{\circ}C$ was 890 at 1kHz Capacitatnce density and dielectric loss were 47 fF/${\mu}{\textrm}{m}$2 and 0.47 respectively. As a result of measuring Curie temperature PFN thin films had Curie point with a rang of 110~12$0^{\circ}C$ and showed broad dielectric peak at that point. Leakage current of the PFN thin films were increased with increasing the annealing tempera-ture.

• 한국태양에너지학회:학술대회논문집
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• 한국태양에너지학회 2012년도 춘계학술발표대회 논문집
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• pp.391-393
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• 2012

CuInGa 전구체를 여러 분위기에서 급속 열처리 공정 (rapid thermal processing; RTP)을 이용하여 셀렌화하여 CuInGaSe 박막을 제작하였다. 공정조건은 각각 진공상태, 아르곤 가스 유동 상압상태, 아르곤 분위기 상압밀폐에서 덮개 유리를 사용한 상태 및 아르곤 밀폐상압에서 추가로 Se을 공급한 상태이었다. 제작된 CuInGaSe의 특성을 ICP 측정을 통하여 분석하였다. 열처리 조건에서 시스템이 밀폐상태에 가까울수록 Se 증기압이 높을수록 CuInGaSe 박막의 Se 함량이 증가하였다. 아르곤 분위기 상압 밀폐상태에서 제작된 CuInGaSe 박막을 이용하여 제작한 태양전지의 효율은 9.6%이었다.